I visited the restaurant called Chika in the Nakano shopping street entrance area for the first time. The entrance is a bit hard to see from the street, which made me hesitate to enter a few times. But today, because it was cold, I decided to visit in search of something other than ramen. The inside of the restaurant was very clean and different from what I imagined, which was a relief. The shop is run by a husband and wife, and it is still a relatively new establishment. This time, I ordered the Niku-Jiru Udon, regular size with 350g, served warm. After a brief wait of about 10 minutes, the dish was served. First, I tried the udon noodles as they were... They had a chewy texture with a hint of sweetness, which was delicious! And the broth... It had a deep flavor without being too salty, which I really liked. Moreover, they served it piping hot, so I could enjoy it hot until the end without burning my mouth. It was so delicious that once you try it, you'll definitely want to visit again. Although I was able to enter relatively smoothly this time, I think in the future, as the restaurant becomes more well-known, there might be queues forming because it's such a delicious place. Thank you for the meal.

"An article in the popular Tokyo gourmet magazine 'Adult Weekend' August 2023 issue described it as 'shocking udon.' The restaurant is called Musashino Udon. The water used is spring water from Yorii Town in Saitama Prefecture (near Chichibu). The wheat flour is from Ebetsu City in Hokkaido. The broth is made with four types of bonito flakes and Hidaka kelp. The owner, Mr. Tazuya Hayashi, hails from Kagoya Yusu, a renowned udon shop in Saitama City, which was part of the top 100 udon shops in the EAST. Even on this day, regular customers from his Saitama days came to greet him. It's heartwarming to see such loyal fans. The menu and the yellow sign outside resemble Kagoya Yusu. I tried the healthy and slimy cold Bukkake Udon (small for 900 yen) with tempura spring vegetables (150 yen). The udon had chicken breast, okra, enoki mushrooms, carrots, nagaimo (Chinese yam), and egg. The tempura was plentiful and deep-fried to perfection, making me feel very happy. The udon was chewy and had a strong texture. This is Musashino Udon for you (probably). The total bill was 1,050 yen (cash only). The restaurant is open from 11:00 AM to 3:30 PM, closed on Mondays."

I was a little nervous as I walked down the alley, but the newly renovated exterior of the restaurant put me at ease. I arrived around 2 o'clock and found the place full, with a mix of solo diners and couples. I had to wait outside for a bit on a chair until a friendly woman came to seat me. The menu was limited, offering choices like meat juice udon, mushroom udon, plain udon, and a seasonal limited edition. It seemed like they focused on three main things: water, flour, and broth. They use high-quality water from Yorii, Saitama, locally sourced flour from Ebetsu, Hokkaido, and a broth made from four types of bonito flakes, Hidaka kelp, and dried sardines. The seasonal limited edition was a healthy cold noodle dish with chicken breast, okra, enoki mushrooms, carrots, grated yam, and egg, but I opted for the mushroom udon. You could choose from large, medium, or small portions, and decide if you wanted your noodles cold, warm, or in a hot broth. I went with the cold noodles. The only other item on the menu besides noodles was tempura, with options like shiitake mushrooms, carrots, fish cakes, broccoli, and chrysanthemum leaves for only 150 yen each. I chose shiitake mushrooms and chrysanthemum leaves. I placed my order with the woman who served me, but it was interesting to see that there was no verbal communication - just a smile. After a short wait (which I assume was due to the time it takes to cook the noodles), my delicious looking udon arrived. The thick, chewy noodles were coated in a flavorful broth and topped with plenty of shiitake and enoki mushrooms. The noodles were cut in a unique way, similar to those at Uchitakeya. The tempura, on the other hand, was disappointing - the chrysanthemum leaves were huge and the tempura was too crunchy and oily. I wish it had been lighter and maybe served with salt. Overall, I recommend sticking to the udon here - it's hearty and delicious. Just focus on the noodles and you'll have a great meal. Thank you for the meal!

At the end of July, in the midst of a scorching heat wave around 11 o'clock, I noticed that the long-standing establishment "Okawa Matsukin" had a newly renovated noren (shop curtain). Next to it, or rather, attached to it, there was a udon shop that had been there before, but now it seemed to have reopened. Upon entering the shop, I saw two customers already seated. The interior was equipped with air conditioning and two fans, but the air conditioning didn't seem to be very effective. The menu consisted of three types of udon, tempura, nikujiru udon (cold, warm, hot), mushroom soup udon, and a special udon dish called "Konshinso Udon." Intrigued by the name, I decided to order the following: - Nikujiru Udon (cold, small size) ¥800 - Shungiku Tempura (chrysanthemum greens tempura) ¥150 The udon shop "Otona no Shumatsu" featured in the August 2023 issue, specializing in cold noodles. The shop owner trained at the famous Saitama Shintoshin restaurant "Kago Yasumi," and they have their own unique approach to udon making. They use spring water from the famous Yama-to-mizu in Yorii Town, Saitama, and 100% domestically produced flour from Ebetsu City, Hokkaido. They also use four types of bonito flakes, Hidaka kelp, and dried fish to create a rich broth. The shop does not serve any alcoholic beverages. The Nikujiru Udon came with pork belly slices and green onions, and the thick udon noodles were made with locally sourced flour, providing a chewy texture that complemented the rich pork broth. The noodles were so thick that the "small size" portion felt a bit lacking. The broth was on the salty side rather than soy sauce-based. The Shungiku Tempura was delicious, but I felt that the batter could have been lighter to better match the dipping sauce. Overall, the shop's dedication to udon making was evident, although I still couldn't quite grasp the concept of savoring the wheat flavor by chewing thoroughly.

I arrived before 14:00 on Saturday and the restaurant was almost full, but I was able to get in without waiting in line. I ordered the regular Niku-Jiru Udon for 900 yen and added a side of Maitake tempura for 150 yen, totaling 1,050 yen. My 6-year-old daughter wanted to eat cold dipping sauce, so she ordered the Konshinso Udon for 500 yen. The total came to 1,550 yen including tax. The food was served in about 10 minutes. I took a sip of the dipping sauce and it was amazing. The rich umami flavor of bonito flakes, kombu, and dried fish was very powerful, with the added richness of pork belly fat and the aroma of green onions, all balanced by the bitterness of soy sauce and the fragrance of ginger. It was incredibly delicious. I also tried a sip of my daughter's Konshinso Udon dipping sauce, which lacked the richness of pork and the aroma of green onions, but still had a good umami flavor. The udon noodles were thick and shiny, with a slightly uneven thickness that looked very appetizing. When dipped in the sauce and eaten, they had a firm texture and a rich wheat aroma that spread in the mouth, making them also very delicious. The Maitake tempura was not as surprising as the udon and dipping sauce, but it had a crispy (not crunchy) and slightly firm unique texture, which was also quite tasty. However, personal preferences may vary. Overall, the udon and dipping sauce were excellent, so I will definitely revisit this place.

After finishing work, I stopped by this restaurant. There was no wait at first, but then a line formed. It seems to be popular. The restaurant is small, with only one table and six seats at the counter. The order was supposed to be written by myself, but the staff took it for me. I ordered mushroom soup udon, cold udon, and chikuwa tempura. The cold udon is eaten with warm soup. When the dishes arrived, the udon looked like a small portion, but each noodle was thick and filling. The mushroom soup didn't quite mix well with the noodles, so they felt like separate dishes. There seemed to be a lack of mushrooms, and the mushroom flavor was not very strong. I haven't tried authentic udon before, so I'm not sure, but it didn't seem to match well. The chikuwa tempura was freshly fried and delicious. It was my first time trying Musashino udon, and it was a good experience. Thank you for the meal.

I visited the restaurant around noon on a regular day. The interior of the restaurant had few seats, and I managed to secure the last one available. The operation of the restaurant was a bit off, as the next solo customer who arrived after me was seated at a table, while the following customer was not offered to share a table and was simply turned away. There was no waiting area inside, so I had to wait outside on a bench in the heat, which is something to be aware of during busy lunch hours. This time, I ordered the healthy summer limited udon (around 1,000 yen). I was satisfied with the chewy texture of the Musashino udon. The thickness of the noodles varied depending on the location, which added an interesting element to the dish. The sweet sauce with a rich dashi flavor complemented the toppings well, and it was refreshing for my hot body. The grated nagaimo added a nice crunchy accent. Despite ordering a small portion, it was still around 200g and very filling. According to the owner, all the menu items share the same dashi base, which is a strong and sweet flavor. The most popular dish is the mushroom udon, which would surely pair well with this dashi, so I would like to try it next time.

In front of Itabashi Ward Office, there is a hand-made udon shop called "Yoshinakajuku" in a shopping street. I arrived around 11:15 and placed my order verbally after looking at the menu inside the shop. I ordered the Nikujiru Udon, cold dipping style with extra noodles (500g), chikuwa tempura, and mushroom tempura. After waiting for about 10 minutes, the Nikujiru Udon and tempura arrived. The cold, thick, and chewy hand-made udon was dipped in a warm, sweet and savory pork belly broth, which was delicious. The tempura of chikuwa and mushrooms were also tasty when dipped in the broth. I enjoyed every bite until the end.

This is my first visit for lunch. The nearest station is Itabashi Ward Office Station on the Toei Mita Line. It is located in the lively Nakazuma Shopping District along the old Nakasendo road. However, it is not along the shopping street, but if you go to the left of the butcher shop, you will find the entrance further inside. It was early afternoon and there were about 4 people waiting ahead of us. The menu consists of three types: "Niku-Jiru Udon" (udon with meat broth), "Kinoko-Jiru Udon" (udon with mushroom broth), and "Konshin-Su Udon" (plain udon) with options for "cold dipping," "hot dipping," or "hot soup," and choices of "small 250g," "regular 350g," or "large 500g." I ordered the "Niku-Jiru Udon" with "cold dipping" and "regular size" for 900 yen. While waiting, I filled out the order on the slip. The "udon" in the "Niku-Jiru Udon" is a slightly beige color, and when eaten alone, it doesn't have much saltiness. It has a firm texture with a chewy and springy consistency. Despite being 350g, it feels less voluminous. The "dipping sauce" is filled with chunks of "pork" and "green onions," making it flavorful when combined with the udon. Although it's not explicitly mentioned as "Musashino Udon," it is essentially the same. This review is also featured in the Tokyo & Saitama +α series on "Musashino Udon (Niku-Jiru Udon)" exploration.

When I rate a restaurant on Tabelog, most of the time it is based on the reviews of follow reviewers, with over 80% of my decisions being influenced by their reviews. However, occasionally, I discover a new restaurant by chance while heading to a specific one and end up reviewing it. Recently, there seems to be a strategy on Tabelog's side to encourage first-time reviewers, resulting in most new restaurants being registered by users like me who are not interested in posting reviews. This saves time for us, but sometimes the competition for first reviews can be unsightly, making me want to stay out of it. The restaurant I visited for lunch on this day was one I stumbled upon while exploring the area along the old Nakasendo road, near a udon shop called "Udon-dokoro Goen." The owner of this new udon restaurant, which opened on Christmas Eve last year, seems to have trained at the famous udon shop "Kago Yasumi" in Omiya, giving it a Musashino udon feel. The owner also holds a qualification as a food lifestyle advisor and offers healthy menu options. The location of the restaurant is close to the intersection of the old Nakasendo road in Nakajuku, almost diagonally opposite the "Shirakaba" pork bowl shop. The restaurant has a small entrance with a distinctive yellow awning, making it easy to spot if you pay attention. Upon entering, you will find the kitchen on the left, a counter with 4 seats on the right, a 4-person table, and 2 counter seats on the right side. The staff consisted of the owner, a man who seems to be H, and two women, which seemed slightly excessive for a small restaurant like this. I arrived just after opening time at 11:05 am, and there were a few empty seats. I ordered the mushroom soup udon in a regular size with cold noodles and a side of tempura spring onion. The udon is made with locally sourced wheat from Ebetsu, Hokkaido, and the water used in the dough is from a selected spring in Yorii, Saitama. The noodles had a slightly brown color, and while they claim to be made with locally sourced wheat, it seems questionable if it is truly from Ebetsu or a blend from a major wheat producer in Hokkaido. Nevertheless, the udon was chewy and delicious, and the tempura was served fresh and hot. The operation of the restaurant was smooth, despite the wait time for the food.

When the restaurant first opened, there were long lines, but it has been a while since then, so I visited during off-peak hours for lunch. The staff were calling out to customers outside the shop. Today, I was able to enter without any wait. Although the menu is limited, there are various combinations such as hot, cold, dipping, and soup, so I was indecisive. However, in times like this, simple is best. I ordered the regular size of warm udon (\600) with shiitake mushroom tempura (\150). Oh, the udon noodles are uneven like those at Bukuro's "Karukaya" shop. The freshly made texture is amazing! The chewiness of the udon is wonderful, and the broth is quite something too. It's slightly sweet, and the dedication to quality ingredients creates a complex flavor. The noodles and broth harmonize perfectly. I was able to chat with the owner at the checkout. As the name suggests, they seem to be particular about using Hokkaido-produced local flour. The atmosphere inside the shop was lively and comfortable. I'm happy to see a genuine udon shop in Naka-Juku. Next time, I'll try the "Niku-jiru Udon" cold dipping style. Thank you for the meal!

I had the Meat Juice Udon Small for 800 yen at "Kai" in Itabashi. It's a udon shop in Itabashi-jujo shopping street near Itabashi-ku Yakusho-mae Station on the Mita Line. The Meat Juice Udon consists of thick and chewy noodles with pork belly in a meaty broth. The udon made from local flour is well-made, explaining the long queues. The meat juice is made using four types of bonito flakes, Hidaka kelp, and dried sardines, resulting in a light soy sauce flavor with a hint of richness from the pork belly. It feels like additional pork fat is added on top of the udon.

Second visit. This time, I ordered the small size of the signature plain udon and the large size of the meat broth udon, along with tempura of spring chrysanthemum, shiitake mushrooms, and nagaimo (Chinese yam). The udon noodles were firm, with a subtle sweetness when chewed, and when dipped in the broth, they were truly exquisite. The tempura was also delicious, especially when the spring chrysanthemum tempura was slightly soaked in the dipping sauce and eaten with the udon - the combination of noodles, broth, and tempura was heavenly. Some people might find that they want salt with the tempura, but if you ask the staff, they will happily provide it. Next, I tried the meat broth udon, and the meat and broth complemented each other well, making it another exquisite dish. The firmness of the noodles made me quickly feel full, even though I have a big appetite, but the water served as a chaser was also delicious. I was told that the water is natural spring water from Saitama, and being able to drink it for free alone makes it worth it. Considering the price and satisfaction, I believe this restaurant is highly recommended.

A new Musashino Udon restaurant has opened in Itabashi. It's not an area known for Musashino Udon, but I heard that the owner trained at the famous "Kagomoyasumi" in Omiya. So, I was excited to try it out. The restaurant is located near Itabashi City Hall Station, along the Nakamachi shopping street. It's a bit hidden, so you have to follow the flag outside and pass by the stewed organ meat pot at the butcher's shop (laughs) to get to the back of the passage. The restaurant has 4 tables for 4 people each and a counter with 8 seats. It was almost full during lunchtime, but I managed to get a seat as a customer was leaving. The menu is simple, with options like Meat Juice Udon for 900 yen, Mushroom Soup Udon for 800 yen, and Wholehearted Plain Udon for 600 yen (all in regular size 350g). You can also choose small size 250g for an extra 100 yen, large size 500g for an extra 150 yen, or extra noodles for 200 yen. There are also variations like cold, warm, or hot dipping sauce, and daily tempura specials on the whiteboard. I ordered the regular Cold Dipping Meat Juice Udon from the female staff, but it seems they prefer written orders on paper (sorry). While waiting, I read about the restaurant's commitment and explanations. The water used for making noodles is apparently sourced from Yorii. Quite a commitment. The udon arrived, looking delicious. The thick, twisted noodles had a wild appearance, but they were surprisingly soft and chewy, with a nice warmth throughout. When you chew, there's a hint of sweetness from the wheat, and I really liked it. The slight uneven texture and the hand-kneaded quality of the noodles were enjoyable. The meat juice had plenty of meat and green onions, with the onions slightly undercooked. The broth was flavorful but not too salty, almost drinkable (I stopped myself like an adult, though, haha). I like the combination of thick noodles and rich broth, but this broth was also quite good. I slurped up the noodles, savoring the broth. Ah, the true joy of Musashino Udon. Self-service for clearing the table. I remember Kagomoyasumi in Omiya being a more traditional Musashino Udon, but this one felt a bit different. Hmm, I should really visit Kagomoyasumi again soon. Anyway, this Udon place seems like it's going to be popular. They only serve lunch, so I wonder when I can visit again. Thank you for the meal.

On Saturday, the weather was great with clear skies. When I arrived, there was a line. I had decided to bring my husband here, so I didn't change my plans. It was a busy time, and I knew other restaurants would be crowded too. We waited in line for about 40 minutes before getting a seat. The restaurant had a counter with 6 seats and one table for 4 people. Self-serve water and children's bowls were on the left when you enter. There was also freshly made udon noodles available for purchase, which came with soup. The kitchen had two people working, and one person was managing the floor. The floor staff seemed inexperienced, and I felt like helping out. My husband ordered the meat juice udon (cold) for ¥900, while I had the mushroom soup udon (warm) for ¥800. We also ordered tempura chikuwa and tempura harumaki for ¥150 each, totaling ¥2,000. The udon itself was delicious, so we enjoyed it without any additional toppings. The warm udon was fluffy and tasty. The mushroom broth was flavorful with plenty of shiitake and shimeji mushrooms. The addition of fried tofu was a nice touch. However, I couldn't help but miss the savory taste of meat. I had a bit of my husband's udon, combining the meat and mushrooms made it even more delicious. I wish they had a special menu item called "Kai Special" (meat and mushroom udon). Personally, I prefer the cold udon for its firm texture. We also tried the self-serve broth, which was a nice addition. Overall, it was a great meal.

This is an udon restaurant near the Itabashi City Hall Station! It is located in the Nakajuku Shotengai shopping street and seems to be newly opened, so I decided to give it a try. The entrance is a bit hidden behind a prominent awning, but once you open the door, you will find a small and almost full restaurant. Luckily, I found a seat at the counter. The menu offers options like Nikujiru Udon, Kinoko Jiru Udon, and Konsen So Udon, available in cold or hot versions. The tempura changes daily, and today's selection was shiitake mushrooms, chikuwa, and nagaimo. You order by filling out an order form and handing it to the staff. The udon has a chewy texture, with a thick noodle that requires a good bite. The broth is clear and meaty, with a generous amount of meat, giving it a unique flavor. The tempura was served on separate plates and had a crispy coating, although it would have been nice to have dipping sauces. Overall, the meal was easy to eat and satisfying, but lacked a strong impact. The restaurant has a traditional feel and is likely to remain popular for a while.

This is a udon restaurant located in a building at the top of the shopping street in Nakamachi. The udon here is thick, chewy, and full of rustic charm. I found this type of udon that I've been waiting for. I stumbled upon it during my morning walk, checked it out on Tabelog, and found out that it's quite a popular place. I decided to come around midday, prepared to wait in line, but luckily I was able to get in without waiting. However, there was a line forming shortly after, so it's better to come with some extra time, especially on weekends. I sat at the counter, filled out the order sheet myself, and handed it to the staff. But for the elderly customers, the staff took the order carefully. I ordered the warm tsukemen with meat juice (regular, 900 yen including tax) and tempura with shiitake mushrooms and chikuwa (both 150 yen each). I was surprised by the thickness, chewiness, and weight of the udon. It reminded me of the substantial udon in Ikebukuro. They use flour from Ebetsu, Hokkaido, and spring water from Saitama, with a dashi made from four types of bonito flakes, Hidaka kelp, and dried sardines. It takes about 15 minutes from ordering to the udon being cooked. The aroma and flavor of the flour can be savored with each bite, and the texture is robust and rustic, making it enjoyable. The meat juice had a nice sweetness from the pork belly, refreshing yet flavorful. Despite being busy, the owner greeted everyone cheerfully. There may be some clumsiness in the operation until they get used to it, but I believe customers can wait comfortably. I feel like supporting this place.

I was casually cycling on my day off when I stumbled upon a new udon shop in Nakajuku. It looked intriguing, so I decided to go in. I ordered cold udon and a warm udon with meat (200g of noodles after boiling). The udon was thick and slightly twisted, with a chewy texture. The clear broth was filled with plenty of green onions and pork belly. You could also adjust the flavor with the self-service dashi pods. The thick noodles were similar to Musashino udon but made with Hokkaido flour. The owner kindly explained this to me. I had a brief chat with him before the shop quickly filled up. I will definitely come back for a heartier meal next time. Thank you for the delicious meal.

I visited the restaurant on a Sunday afternoon and ordered the regular hot meat juice udon with tempura on the side for 900 yen. There were 6 customers before me and 7 customers after me. The restaurant was very popular and there were people waiting outside. The staff consisted of 5 people, including an older brother, a mother, and older sisters. The udon was chewy and delicious.

I went to the newly opened hand-made udon restaurant, "Chika," at the Tobu-Nerima Station on its opening day, December 24th. When I arrived 10 minutes before opening, there were already people lining up. This got me excited! The restaurant was already full when I entered, and orders were taken in the order of entry. The menu had three options: "Meat Juicy Udon," "Mushroom Soup Udon," and "Wholehearted Plain Udon." Each of them could be served hot or cold. I ordered the "Meat Juicy Udon" and the "Wholehearted Plain Udon," both served hot. The "Meat Juicy Udon" had pork belly in the broth, creating a perfect balance of sweetness from the pork and the flavorful broth. The udon was chewy and delicious! The "Wholehearted Plain Udon" lived up to its name, showcasing the restaurant's dedication to using domestically sourced udon flour and carefully selected water and broth. I look forward to visiting again to try other items on the menu.

The taste is good, the service is good, the atmosphere is good. This time, I ordered the meat juice udon, and the umami of the meat and the udon are the perfect match. The green onions also add a nice accent. I highly recommend trying this dish. Next time, I want to try the plain udon.